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Bolivar, A.C.C. and Cisveros-Zevallos, L. (2004) Stability of antho-cyanin-based aqueous extract of Andean purple corn and red-flushed sweet potato compared to synthetic and natural colourants. Food Chemistry, 86, 69-77. http://dx.doi.org/10.1016/j.foodchem.2003.08.011

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